Easy Chicken Piccata

1. 1

   Slice the chicken breasts horizontally to make 4 pieces. Place the breasts between two sheets of plastic wrap and pound them to 1/4-inch thickness. Put flour on a plate and dredge each breast in the flour on both sides.

2. 2

   Melt the butter in a large skillet over medium heat. Add the chicken to the skillet and season the tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook the second side until browned, about 4 minutes. Transfer the breasts to a plate, keeping the skillet drippings.

3. 3

   Add the wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken the sauce, about 5 minutes more. Add the capers and pour the sauce over the chicken breasts on the plate. Sprinkle with parsley.

• Calories 413.45 kcal High
• Protein 29.71 g Good Source
• Carbs 33.64 g Moderate
• Total Fat 14.93 g Moderate
• Saturated Fat 8.47 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 103.28 mg High
• Sodium 265.84 mg Moderate
• Fiber 3.95 g Moderate
• Sugar 2.91 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 31.58 mg Low Source
• Iron 2.43 mg Moderate
• Potassium 120.12 mg Low Source
• Vitamin A 9.34 mcg_rae Low Source
• Vitamin C 37.11 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Alcohol 🚫🍷